Wednesday, 17 September 2014

This is a stew full of spice and
flavor but not heavy. Pick your favorite white fish, toss together some
spices and chickpeas, and you have an easy one-pot meal that can also be served
over a grain or with bread.

1. In a large bowl, combine 2
teaspoons of the cumin with the coriander, caraway, paprika, pepper, lemon
juice, zest and half the olive oil. Cut the fish into 2-inch pieces and toss it
with the marinade. Refrigerate for up to 1 hour if you have time.
2. Meanwhile, in a small saucepan, bring 2 cups of water to a boil. Put the
couscous in a large heatproof bowl. When the water boils, pour it over the
couscous and cover the bowl tightly with plastic wrap. Let the couscous sit at
least 10 minutes.
3. Prep the bell pepper, onion, carrot and jalapeno. Heat the remaining 1
tablespoon of olive oil in a large pot over medium heat. When it's hot and
shimmering, stir in all of the vegetables, the remaining 2 teaspoons of cumin
and a sprinkling of salt and pepper. Cook, stirring often, until the vegetables
are soft, 5-7 minutes.
4. Add the stock, tomato purée and chickpeas, and season with another
sprinkling of salt and pepper. Bring the stew to a boil, then reduce the heat
and simmer gently for 15 minutes.
5. Add the fish and simmer the stew unti the fish is just cooked through,
another 10-15 minutes. Stir in the cilantro and season to taste with salt and
pepper. Fluff the couscous with a fork. To serve, add some couscous to each
bowl and top with the stew.